clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Close up photo of Shawarma bowl

Chicken Shawarma Rice Bowl

  • Author: Wafa Shami
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 25 minutes
  • Method: Stove
  • Cuisine: Middle Eastern
  • Diet: Low Calorie


This chicken shawarma rice bowl recipe is an easy weeknight meal that the whole family will love. This stove-top grilled marinated chicken with homemade shawarma and its seasoning takes me back to what I grew up eating in my hometown Ramallah.


Units Scale
  • 2 breast chicken thinly cut
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ginger powder
  • 1/4 teaspoon cinnamon powder
  • 1/4 teaspoon clove powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon sea salt
  • 1/4 cup extra virgin olive oil
  • 1/4 cup plain yogurt
  • 1/4 cup fresh lemon juice.

For the Bowl

  • 1 cup arugula
  • 1 cup mixed cucumbers and tomatoes (I mix them with 1 teaspoon of olive oil, sea salt and 1 teaspoon of lemon juice)
  • 1/2 cup cooked rice
  • 1/4 sliced red onions mixed with 1/4 teaspoon sumac
  • 3-4 tablespoons tahini dressing.


  1. Place spices, yogurt, lemon and olive oil together in a bowl and mix well together.
  2. Cut breast chicken into thin slices and add to the mixture, integrate everything well together, and let it marinate for 2-4 hours or overnight.
  3. Heat skillet on medium-high and place chicken.
  4. Grill chicken on both sides until it's fully cooked.
  5. Once grilled slice chicken into thinly sliced pieces, similar to shaved shawarma.
  6. To serve, add arugula, then cooked rice to the bottom of the bowl, then top with chicken shawarma, arugula, tomatoes, cucumbers and sliced onions with sumac, then drizzle tahini sauce.


  • If you use beef or lamb you may want to marinate for a longer time or overnight, lamb will take longer to tenderize.
  • If you prefer to bake chicken you can use a baking sheet instead of grilling skillet.
  • Store leftover chicken in an airtight container, it can last up to 3 days in the fridge.
  • If you use boneless chicken breast I highly recommend cutting the breast into smaller thinner pieces so the chicken will cook faster.
  • No need to grease your pan or skillet since the chicken has olive oil in the marinade.
  • You can use a cooking thermometer to make sure the chicken is fully cooked.